Sheet Pan Blackened Chicken Thighs
Sheet Pan Blackened Chicken Thighs pair boldly seasoned chicken with roasted baby potatoes, green beans, and sweet corn for an easy one-pan dinner.
Servings: 6 servings
Equipment
- parchment paper foil, or silicone baking mat
Ingredients
- 1 pound baby potatoes any variety, washed and halved
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
- 2 tablespoons blackened seasoning
- 1 package fresh green beans (12 ounces)
- 1 package frozen sweet corn kernels (10 ounces)
- 2 tablespoons fresh parsley
- 1 lemon sliced or cut into wedges
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper, foil, or a silicone mat.
- Add the potatoes to a mixing bowl with 1 tablespoon olive oil, salt, and black pepper. Mix until evenly coated.1 pound baby potatoes, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
- Arrange the potatoes on the prepared sheet pan and bake for 10 minutes.
- Move the potatoes to one half of the sheet pan. Place the chicken on the other half. Pat the chicken dry, then drizzle 1 tablespoon olive oil over the top. Rub the oil onto the chicken, then season evenly with the blackened seasoning.1½ pounds boneless skinless chicken thighs, 1 tablespoon olive oil, 2 tablespoons blackened seasoning
- Arrange the green beans and corn on the potato half of the sheet pan. Bake for an additional 20-22 minutes, or until the chicken is cooked through and reaches an internal temperature of at least 165°F.1 package fresh green beans, 1 package frozen sweet corn kernels
- Garnish with fresh parsley and serve with lemon slices or wedges.2 tablespoons fresh parsley, 1 lemon
Notes
🥡 Storage: Store leftovers covered or in an airtight container in the refrigerator for up to 4 days.
♨️ Reheating: Reheat leftovers until heated through.
For the best texture, an oven or air fryer can help the potatoes and vegetables regain some of their roasted texture. The microwave works well when convenience is the priority.
❄️ Freezing: The cooked chicken can be frozen, although the texture of the potatoes and vegetables may change after freezing and thawing.
For the best overall texture, this meal is better enjoyed fresh or refrigerated.
💡 Tips for Best Results: Pat the chicken dry before adding the olive oil and seasoning.
Give the potatoes their full 10-minute head start, and cut them into similar-sized pieces so they cook evenly.
Use an instant-read thermometer to confirm the chicken reaches at least 165°F.
🍳 Alternate Cooking Methods: I would stick with the oven for this particular recipe. The sheet pan method allows the potatoes, chicken, green beans, and corn to cook together as a complete meal.
♻️ Leftovers: Turn leftover chicken and vegetables into a quick lunch bowl.
You can also slice the blackened chicken and add it to a salad or serve it with leftover rice.
📝 Notes: Blackened seasoning blends vary considerably in salt and spice level. Taste or check the ingredients in your seasoning blend and adjust accordingly.
Serve with cornbread, biscuits, dirty rice, coleslaw, or a side salad.
Nutrition
Calories: 240kcal | Carbohydrates: 15g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 656mg | Potassium: 630mg | Fiber: 2g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 26mg | Calcium: 26mg | Iron: 2mg
